You’ve read about Manash now’s your chance to make one of his restaurant’s signature dishes.

CHOCOLATE MOUSSE WITH GRAND
MARNIER AND CRÈME CHANTILLY

Ingredients
200g Valrhona Equitoriale
Noir (or good quality dark
chocolate minimum 70
per cent cocoa solids)
40ml warm water
8ml Grand Marnier
50g caster sugar
250ml whipping cream
2 eggs
1g orange zest
50ml Crème Chantilly
Preparation
1. Separate the egg yolks
from white making sure
no traces of yolk are
mixed with the whites.
2. Chop the orange zest
finely.
Method
1. Melt the chocolate
gently with orange zest in
a bowl over simmering
water until it reaches 55
to 60°C (or all chocolate
has melted) and carefully
add the warm water and
Grand Marnier – stir
slowly.
2. Cream the egg yolks in
a mixing bowl with a
quarter of the sugar and
add it to the chocolate
mixture, mix well until
smooth and shiny. Let it
cool down.
3. Whip the cream to
form soft peaks.
4. Whisk the egg whites
to form soft peaks and
gradually add the rest of
the sugar and continue
whipping until velvety and
shiny in texture.
5. Fold the whipped
cream into the chocolate
mixture and then gently
fold in the egg whites
as well straight after.
6. Pipe or pour chocolate
mousse into ramekins
and set in the fridge.
7. Let the mousse set in
the fridge for at least two
hours and serve a
quenelle of crème
Chantilly on top.

CRÈME CHANTILLY

Ingredients
75ml whipping cream
40ml double cream
5ml brandy
12g caster sugar
1ml Vanilla essence
Preparation
Pour all the ingredients in
a clean steel bowl and
whip them until the cream
reaches stiff
peak consistency.
Chef’s tip
Remove the mousse from
the fridge one hour
before serving. This will
allow the mousse to
soften to a lovely light
texture and will enhance
the flavour.
Fact
To make this dish, Le
Bistrot Pierre uses
special ‘Valrho na’
chocolate - one of the
world’s leading chocolate
producers from a small
town near Lyon.